Abalone Rellenos Recipe YUM!

Made some abalone rellenos for dinner tonight. First time I've done this and it was a home run 


Abalone Rellenos a la Cabeza de Martillo

One big abalone preferably cut in sections parallel to the foot so that you get a larger surface area to work with.
1-2 Poblano peppers, toasted with skin and seeds removed.
1 cup shredded Monterey Jack cheese
2 cups Progresso Italian bread crumbs.
Martillo Mix to taste
2-eggs
½ cup milk
1 lime
1-2 cups vegetable / Canola oil
Kosher salt as required

Martillo Mix

3 parts Lowry’s seasoning
2 parts Garlic powder
2 parts Onion powder
½ part Paprika
½ part Cayenne powder
½ part Kosher salt


Preparing the abalone.

Sprinkle Martillo mix over the sliced abalone one piece at a time. Then place a couple slices of the Poblano pepper and about 2 tblspns of cheese on top. Gently roll the abalone making  sure the stuffing is not spilling out and secure with toothpicks.
In a bowl add the egg and milk and beat until properly mixed together. Add 1 teaspoon of Martillo mix and stir. This will be referred to as your egg wash.

In a separate bowl pour in the Italian bread crumbs and season with 1 teaspoon of Martillo mix.

Step 1. Place a relleno in the egg wash and make sure that it is evenly coated.

Step 2. Shake off excess wash and then transfer to the bread crumbs and make sure both sides are evenly coated.

Step 3. Place the breaded rellenos on a cookie sheet.

Important step: When all pieces are breaded and laying flat on the cookie sheet place them in the refrigerator for at least one hour. This will allow the breadcrumbs to adhere to the abs during cooking. This also works well when breading fish too. You can do this hours in advance as well.

Fry them up in very hot vegetable or canola oil at approx. 300 degrees for a few minutes making sure they are evenly browned. Transfer them onto paper towels to remove any excess oil, squeeze some lime over them and a sprinkle of Kosher salt.

Serve hot with some salsa and a bucket of ice cold beers.

Buen Provecho!
Antonio
Cabeza de Martillo

I'll take a home run delivered to my house, thank you! 

Looks damn good.

Dang, that looks great!  I might start liking them again if I ate some of those.

Right recipe, wrong beer partner. 

That looks fantastic, Antonio!

Mike, send him some beer to take photos with. Can we start calling you Gunther (pronounced Guns-zer) due to your beer preference? I swear you remind me of a german guy I knew! 

Thanks guys 

Been thinking of these things and they are making me hungry. So I decided to add the recipe on my initial post.

It was a little time consuming but worth every bite.

Enjoy!

I'm making these this weekend for sure now!

If the devil showed up right now offering to barter for that right now, I might just sell off my firstborn son...

/drooool

Appreciate the time and effort you took to post these.  Always looking for good recipes to ad to my collection.  Tired of fried everything. 

  I am gonna make this! Thanks to Kiet for giving me an abalone to try it out on! 

I have three abs in the freezer right now! I know whats gonna happen with them real soon...And just finished A new batch of Hot ass salsa last night.

I did something similar last night.  I think this is my new favorite way to eat abalone. That paired with uni crostini = damned good meal!

That looks bomb!

gave one of my buddies a abalone. his wife calleod my wife to get my abalone rellenos recipe. she told her I posted it on ncka in recipe section. they ranted and raved how good they where. only problem was it was this recipe they found not mine

gave one of my buddies a abalone. his wife calleod my wife to get my abalone rellenos recipe. she told her I posted it on ncka in recipe section. they ranted and raved how good they where. only problem was it was this recipe they found not mine

 

This other one is pretty damn good too.

http://www.norcalkayakanglers.com/index.php?topic=67433.0